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Mussels with Fresh Herbs

48 large mussels
4 tbsp. unsalted butter
2 onions, coarsely chopped
4 sprigs parsley
1 tsp salt
1 tsp black pepper
2 stalks of celery
4 cups of sorrel
1/2 cup chopped parsley
2 tbsp. chopped tarragon
1/2 to 1 cup of dry white wine (perhaps a 98 Santa Sofia Pinot Grigio)
1/2 cup of broth
1/2 tbsp. of cornstarch

Wash the mussels thoroughly in a good amount of cold water.

Discard any that are not closed or that are broken.

Put them in a deep pot with half of the butter, the onion, parsley sprigs, salt, pepper and celery.

Cover and cook over high heat for about 10 minutes, giving the pot a good shake from time to time.

Cook the mussels until their shells are open.

Once done, pour the contents into a colander, saving the cooking liquid.

Now in a skillet, melt the rest of the butter, and add the parsley, sorrel, basil and tarragon.

Add the cooking liquid from the mussels and the white wine.

Then add the broth and cornstarch and stir until smooth.

Add the mussels to the skillet as to reheat them, and now serve.

Wines That Go Great With This Recipe:

Sauteed Chicken and Fennel

Serves 4

4 pounds bulb fennel
1/3 cup olive oil
2 heads of garlic peeled
1 chicken cut up
1/2 cup dry white wine
Salt
Pepper
Chopped parsley

Partially boil the fennel bulbs, then saute along with the garlic in oil over a medium heat for 1/2 hour, turning from time to time until lightly colored. Transfer to a gratin dish and add fresh ground pepper.

Season the chicken with salt and pepper, then saut e in the same oil until nicely browned. Remove and arrange over the fennel. Deglaze the skillet with the white wine, and then dribble the juices over the chicken. Cover tightly with foil and bake in a 375 oven for 35 to 40 minutes. Remove the foil, sprinkle with chopped parsley and serve.

Wines That Go Great With This Recipe:

Pork Chops with Marsala and Fennel

Serves 4

1 Tbs. olive oil, more if needed
4 pork chops, about 3/4" thick (about 2 1/2 pounds in all)
salt and freshly ground black pepper
1 onion, chopped
1 fennel bulb, cut into thin slices
4 cloves garlic, minced
1/2 cup dry Marsala
2/3 cup canned low-sodium chicken broth or homemade stock
1 Tbs tomato paste
3 Tbs chopped fresh parsley

1. In a large frying pan, heat oil over moderate heat. Season pork chops with 1/4 tsp. each salt and pepper. Cook, turning once, until browned and done to medium, about 5 min. per side. Remove and put in a warm place.

2. If necessary, add oil to the pan. Add onion, fennel and 1/8 tsp salt. Cook, covered, stirring occasionally, until soft, about 10 min. Uncover and add the garlic. Cook, stirring, 1 min longer. Add Marsala. Bring to boil, scraping the bottom of the pan. Boil until reduced to approx. 1/4 cup, 1 to 2 min.

3. Stir in broth, tomato paste, 2 Tbs of parsley, 1/2 tsp salt, and juices from the meat. Bring to a simmer and cook, covered, until the sauce thickens and the fennel is tender, about 5 min.

4. Add remaining parsley, 1/8 tsp pepper, and the pork chops. Cook until just heated through, 2 to 3 min.

Wines That Go Great With This Recipe:

• NV France Vineyard Sampler - 6 bottle mix (KIT315) $49.95/kit
• NV World Vineyard Sampler - 6 bottle mix (KIT316) $49.95/kit
• NV Monterey Peninsula Black Burgundy (CAL121, Rated: 87) $9.99/btl
• NV Villa Rica, Backyard Red, California (CAL714, Rated: 88) $6.99/btl
• 2000 Crescendo, Western Australia Shiraz (AUS199, Rated: 89) $9.99/btl
• 2001 Riverwood Vineyard, Mudgee Shiraz, South Eastern Australia (AUS207, Rated: 89) $9.99/btl

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